Monday, March 12, 2018

Neapolitan Sauce/Napoli Sauce

When life gives you tomatoes turn them into variety of sauces😆. I bring you yet another italian sauce with tomatoes. I  must say, that i m trying this neapolitan sauce, for the very first time. They are slightly different from the pizza sauce i made 2 days back. The tomatoes are blanched first, skin removed, and then cooked in their own juices along with little garlic and basil.
A simple sauce, i bet they would taste amazing with pasta. I tossed this sauce with rice noodles today, which was our dinner. Both the mint pesto and this sauce tossed with simple rice noodles vanished in minutes, the flavors were awesome. Do try this and let me know how you liked it.

Inspired from here
2 large tomatoes
1 fat clove of garlic, chopped fine
1/2 tsp dried basil or few fresh basil leaves, torn
1/2 tsp sugar
salt to taste
1-2 tsp olive oil
  • In large pot bring water to rolling boil, make small slits on top of the tomatoes and let them sit in the hot water for 10 minutes for their skin to blister.  After 10 minutes, carefully remove the tomtoes using tongs, and place them on a flat plate, take care they will be super hot.
  • Let it sit for 2 minutes, then carefully peel the skin , mash the tomatoes roughly. Heat a sauce pan with olive oil, add chopped garlic to the oil, let it cook for a minute.
  • Now add the roughly chopped tomatoes to the garlic and let it cook in simmer flame in its own juices.
  • The sauce would reduce to a thicker consistency, add salt, sugar and herbs to it. Let it sit for 5 minutes more. Take it off the stove.
  • The sauce can be blended smooth or can be left chunky.i used my potato masher and mashed the tomates roughly, i got a sauce that is neither too smooth nor chunky. 
  • Let the sauce cool completely, store it in an air-tight container in refrigerator. Use it with your favorite pizza/pasta/sphagetti. I used it today to flavor our rice noodles and we loved the flavor.

Sunday, March 11, 2018

Mint pesto - Fresh mint and almonds Sauce/Chutney

I feel it is partiality if i don't do a pesto while celebrating the italian sauces as this Week's BM theme here in my kitchen. Classic italian pesto, is pounded in a marble mortar and wooden pestle made with basil/herbs, pine nuts, garlic, cheese and salt. I m not sure whether adding almonds or walnuts are modern way of making your pesto flavorsome or simply a cost cutting measure, i for sure do the latter. 
I recently made a coriander and mint pesto with walnuts, i love adding walnuts to pesto as i feel they give more creamy texture to it and in that process i add little less olive oil to my pesto. Today i bring you a fresh, flavorsome mint pesto, using almonds. The freshness of mint will just engulf you the moment you  taste a spoon of this green goodness. 
Pesto's are my favorite for another good reason, they are pretty easy to make, just dump and blend. I love such simple recipes, i sometimes cheat my friends and family by doing tons of such simple recipes when they come for lunch/dinner and they keep wondering whether i m a lady ravan(Hindu Mythology Ramayan Character) with 20 hands!!!😆
Ok, coming to the recipe, i made a small batch of this pesto and used it immediately to flavor  Rice noodles for dinner, it was finger-licking good, do try and let me know how you liked it.

Inspired from here
3 fistful of mint leaves
10-12 no’s almonds, blanched
2 fat cloves of garlic
2-3 tbsp of olive oil
1/2 tsp peppercorns
Salt to taste
  • Clean and wash the mint leaves. I have used 1 medium bunch of mint leaves, which when the stalks are removed will yield around 3 fists full of leaves. Sorry didn’t measure the exact amount, when I do  will update the post.
  • Take the mint leaves in a spice grinder or small jar of your food processor, add garlic, blanched and skinned almonds, pepper and salt.
  • Process until it turns to a coarse paste, do not add water while doing, add 1 tbsp of olive oil at a time and process the pesto.
  • Remove the coarsely ground pesto into a separate bowl. Toss it with your favorite pasta or add it your spaghetti and enjoy this flavorsome mint pesto.

Saturday, March 10, 2018

Pizza Sauce - Oven roasted Tomato Sauce

Pizza sauce, I don’t know why I took so long to post this recipe. We have pizza night every fortnight and I make my own pizza sauce every time. But I still haven’t posted the recipe here. When I chose Italian sauces as this month’s theme for Blogging Marathon, I knew the first recipe would be my pizza sauce. I love the sauce with roasted tomatoes, this can be done on the stove top too, but I love the oven, as I don’t have to stand near and stir. Dump everything in a pan and roast it until done and blend and season! Tada and you have the best sauce ever. This sauce is enough our pizza dinners, usually 4 or 5 homemade medium sized pizza. If at all there is some leftover sauce, it gets mopped by my kids for next day's breakfast.
5 no’s plump tomatoes
1 onion
2-3 fat cloves of garlic
1/2 tsp peppercorns 
1/2 tsp rock salt 
1-2 tsp of dried herbs (I used oregano and basil)

  • Roughly chop onions and tomatoes, take them in a baking tray. Add garlic and drizzle 2-3 tsp of olive oil on top and mix it roughly with your hands. Roast in the preheated oven at 200C for 35-40 minutes.
  • Once done, remove it from the oven, let it cool, add dried herbs, salt and pepper to it and process it in a food processor until smooth or if you like it a bit chunky make it little chunky.
  • Remove it to a glass container and refrigerate, it will stay good for a week. But mostly this is the amount I make for our pizza dinner and it’s gets over the same day any leftovers my kids mop it for the next day breakfast.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Related Posts Plugin for WordPress, Blogger...